Description
Spice up dinner tonight with this one-pan Buffalo Chicken Skillet that brings the heat but keeps the calories in check. Family-approved and ready in 30 minutes.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced (about 1 cup)
- 2 stalks celery, thinly sliced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup uncooked brown rice (or white rice for faster cooking)
- 2¼ cups low-sodium chicken broth
- ⅓ cup buffalo sauce (like Frank’s RedHot), plus more for serving
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt (2% or full-fat works best)
- ¼ cup crumbled blue cheese (optional)
- 2 green onions, thinly sliced, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook for 3-4 minutes until golden but not fully cooked. Transfer to a plate.
- Add remaining oil to the skillet. Sauté onion, celery, and bell pepper for 4-5 minutes until softened. Add garlic and cook 30 seconds more.
- Stir in uncooked rice and toast for 1 minute. Add oregano, paprika, and black pepper.
- Pour in chicken broth and ¼ cup buffalo sauce, scraping up any browned bits. Return chicken to the skillet and bring to a simmer.
- Reduce heat to low, cover, and cook for 20-25 minutes (white rice) or 35-40 minutes (brown rice) until rice is tender and liquid is absorbed.
- Remove from heat. Stir in remaining buffalo sauce and Greek yogurt until creamy and well combined.
- Top with blue cheese (if using) and green onions. Serve hot with extra buffalo sauce on the side.